Kong piang are oval buns baked in a clay oven — the defining food of Sitiawan's Fuzhou community. The dough is pressed against the interior wall of a wood-fired clay oven, where it puffs and chars slightly on the outside while remaining soft inside. The result is denser and chewier than most bread, with a sesame crust and a faint smokiness. They are eaten plain, split and spread with kaya (coconut jam), or filled with dried meat.
Several bakeries in Sitiawan make kong piang, but the best are found in Kampung Koh and the old town centre. Look for ovens that are still wood-fired — some have switched to gas, which produces a different texture. A bag of fresh kong piang is the most essential souvenir of a visit to Sitiawan.